Quick Pickled Onions (No Cook)

These quick pickled onions are tangy, crisp, and just the right balance of sweet and salty. I love how they instantly brighten up tacos, salads, sandwiches, and grain bowls. Since there’s no cooking involved, they come together in minutes and are ready to enjoy the same day.

Why You’ll Love This Recipe

I enjoy this recipe because it’s so simple yet adds such a big flavor boost to meals. The apple cider vinegar gives the onions a tangy bite, the sugar balances it out, and the jalapeños add just a touch of heat if I want it. I like that I can make a jar in just minutes and keep it in the fridge for weeks. It’s one of those kitchen staples I always come back to.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

▢2 tablespoons cane sugar (or granulated sugar)
▢2 teaspoons fine sea salt
▢½ cup hot water (see note 1)
▢½ cup apple cider vinegar
▢1 red onion, thinly sliced (see note 2)
▢1 to 2 jalapeno peppers, sliced (optional)

Directions

1. I start by placing the sugar and salt in a heatproof jar or bowl.
2. I pour in the hot water and stir until the sugar and salt are fully dissolved.
3. I add the apple cider vinegar and stir again.
4. I thinly slice the red onion (and jalapeños, if using) and add them to the jar.
5. I press them down so they’re fully submerged in the liquid.
6. I let them sit at room temperature for about 30 minutes before using, or refrigerate for later.

Servings and Timing

This recipe makes about 1½ cups of pickled onions. It takes just 10 minutes to prepare, and the onions are ready to eat in 30 minutes, though I think they taste even better after a few hours.

Variations

Sometimes I swap apple cider vinegar for red wine vinegar or white wine vinegar for a slightly different flavor. If I want them sweeter, I add an extra teaspoon of sugar. For more spice, I use serrano peppers instead of jalapeños. I’ve also added spices like black peppercorns, mustard seeds, or coriander seeds for extra depth.

Storage/Reheating

I store the pickled onions in a sealed jar in the refrigerator for up to 2 weeks. Since this is a no-cook recipe, I don’t reheat them they’re best served cold or at room temperature.

FAQs

Can I use white or yellow onions instead of red?

Yes, I sometimes use white onions for a sharper flavor or sweet onions for a milder taste.

How long do quick pickled onions last?

They last up to 2 weeks in the refrigerator when stored in an airtight container.

Can I use another vinegar?

Yes, I like red wine vinegar or rice vinegar for a different flavor profile.

Do I have to use hot water?

Yes, it helps dissolve the sugar and salt quickly, which is why I don’t need to cook anything.

Can I skip the sugar?

I can, but the sugar helps balance the acidity and makes the onions taste smoother.

How soon can I eat them?

They’re ready in about 30 minutes, but I like them best after sitting for a few hours.

Can I add garlic?

Yes, I often toss in a clove of sliced garlic for extra flavor.

Will the onions get softer over time?

Yes, they become slightly softer as they sit but still stay pleasantly crisp.

Can I make them spicier?

Yes, I add more jalapeños or even a pinch of red pepper flakes for extra heat.

Do I need to sterilize the jar?

Since these are quick pickles stored in the fridge, I don’t need to sterilize, but I always use a clean jar.

Conclusion

These quick pickled onions are one of my favorite ways to add brightness and tang to just about any dish. They’re fast, easy, and endlessly versatile, with just the right mix of sweet, salty, and tangy flavors. I love keeping a jar on hand to liven up my meals throughout the week.

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